We love the flavor of grilled onions with the steak in this healthy 5-ingredient recipe (not including oil, salt and pepper) but skewer up any veggies in your fridge--zucchini, cherry tomatoes and eggplant are all good choices. Just adjust the cooking time as necessary. Serve with a baked potato or brown rice pilaf flecked with herbs.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2017




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Microwave honey in a small bowl on High for 10 seconds. Stir in 1 tablespoon oil, paprika, salt and 1/2 teaspoon pepper. Brush on both sides of steak. Thread onion slices onto skewers. Brush the onions with the remaining 2 tablespoons oil and season with pepper.

  • Grill the steak and onions, turning once, 6 to 7 minutes total for medium-rare steak, 12 minutes total for lightly charred and tender onions. Transfer the steak to a clean cutting board to rest for 5 minutes, then thinly slice against the grain. Serve with the onions. Garnish with parsley, if desired.


Equipment: Metal skewers

Tips: The thin, flavorful cut of meat known as skirt steak comes from the diaphragm (plate) of the animal. For the most tender results, don't cook past medium-rare and cut it across the grain.

Nutrition Facts

350 calories; protein 26.4g 53% DV; carbohydrates 14.3g 5% DV; dietary fiber 1.2g 5% DV; sugars 11g; fat 21.3g 33% DV; saturated fat 5.2g 26% DV; cholesterol 77.6mg 26% DV; vitamin a iu 307.2IU 6% DV; vitamin c 4.1mg 7% DV; folate 17mcg 4% DV; calcium 21.8mg 2% DV; iron 2.3mg 13% DV; magnesium 27.7mg 10% DV; potassium 364.6mg 10% DV; sodium 415.1mg 17% DV; added sugar 9g.